Loaded Couscous Tomato Salad
with avocado and blue cheese
This loaded couscous salad is packed full of intriguing ingredients. With every bite you'll encounter a new and unexpected taste or texture. This veggie dish is healthy, filling and anything but dull.
Ingredients
55 grams
Blue Cheese
½ unit(s)
Onion
2 unit(s)
Tomato
1 unit(s)
Avocado
200 grams
Couscous
(Contains Wheat May be present Soya)
1 unit(s)
Lime
5 grams
Coriander
20 grams
Pumpkin Seeds
(May be present Sesame, Cereals containing gluten, Peanut, Nuts)
40 grams
Salad Leaves
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
1 sachet(s)
Honey
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
- Boil 400ml water (double for 4p) in a pot for the couscous. Add stock.
- When boiling, remove from heat, stir in the couscous and pop a lid on the pot. Leave to the side for 8-10 mins or until ready to serve.
- Halve, peel and chop half the onion (double for 4p) into small pieces. Cut the tomato into 1cm chunks.
- Halve the avocado and remove the pit. Cut into chunks. Scoop out the flesh with a spoon.
TIP: If you're in a hurry you can boil the water in your kettle.
- Zest the lime then halve and juice the lime.
- Finely chop half the fresh coriander, stalks and all (double for 4p).
- Place a pan (without oil) over high heat and toast the pumpkin seeds until they start to pop.
TIP: If you're not a fan of blue cheese this salad will still be delicious without!
- In a large bowl, make a vinaigrette by mixing together 2 tbsp oil (double for 4p), balsamic vinegar and honey.
- Add 1 tsp lime juice and ½ tsp zest (double both for 4p).
- Mix the couscous and the chopped onion through the vinaigrette.
- Carefully mix in the tomato, avocado, chopped coriander and salad leaves. Season to taste with salt and pepper.
- Divide the couscous between your plates.
- Crumble the blue cheese on top.
- Garnish with the pumpkin seeds.
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